Fruited Olive Oil Ciambella

This cake is the result of a pleasant after-work experiment and a fruit bowl filled with very ripe fruits! The crumb is moist and pleasant, punctuated by bursts of silky fresh fruit, and the marsala and lemon juice cut the sweetness and add character. Adapted from a recipe from "Moosewood Restaurant: Book of Desserts." Brightens the spirit!

~makes 8 good servings

5 large eggs

1/3 cup olive oil

1 cup sugar

pinches of cinnamon and salt

dashes of vanilla, marsala wine and the juice of a lemon

2 cups white flour

1 tsp baking powder

melange of tiny chopped fruit (I used 1 pear, 1 apple, 1 banana, and raisins)

1. Line a 10 inch bundt pan (or equivalent) with parchment, oil and set aside
2. Separate the egg whites from the yolks, and beat them until stiff but not dry
3. In a large bowl, mix the sugar and oil, add in the yolks and combine
4. Add the cinnamon, salt, vanilla, marsala, lemon and mix well
5. Gently fold in the flour and baking powder, then the fruits, then the egg whites
6. Bake in a 300 degree oven for 50 minutes to an hour, cool on a rack before slicing